Hey there, pie lovers!
Are you in the mood for something sweet? I’ve got a treat just for you!
Today, I’m sharing my delicious mince pies with a crumble top.
These little bites of joy are perfect for the holidays or any cozy day.
With a buttery filling and that crunchy topping, they’re hard to resist!
Let’s get started on these festive delights!
Ingredient Substitutions
Cake flour can be replaced with all-purpose flour mixed with cornstarch for a similar tender texture. Use 315 grams of all-purpose flour combined with 35 grams of cornstarch, sifted together. For a gluten-free option, try a 1:1 gluten-free flour blend. Superfine sugar can be substituted with regular granulated sugar, processed briefly in a food processor to achieve a finer texture. Alternatively, use coconut sugar for a lower glycemic index option, though this may alter the color and flavor slightly. Cold salted butter can be replaced with cold coconut oil for a dairy-free version. Use about 200 grams of coconut oil, as it’s 100% fat compared to butter’s 80-82%. Chill the coconut oil before use to maintain the desired flaky texture in the pastry.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 300-320 g
Ingredients
- 350 grams cake flour
- 100 grams superfine sugar
- Grated zest from 1 orange
- 225 grams cold salted butter, cubed
- Around 250 grams fruit mincemeat
- Powdered sugar, for dusting
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C/350°F if using a fan-forced oven, or 200°C/400°F for a conventional one.
This ensures the oven reaches the right temperature by the time you are ready to bake the mince pies.
Step 2: Prepare the Pastry Dough
In a large mixing bowl, combine the flour, caster sugar, and lemon zest until well mixed.
Add the cubed butter and use your hands to incorporate it into the dry ingredients, forming a crumb-like texture.
Continue pressing the mixture until it comes together to form a dough.
This dough will resemble a shortbread consistency.
Step 3: Prepare the Cupcake Tin
Lightly spray a shallower 12-hole non-stick cupcake or muffin tin with baking spray.
If using a regular muffin tin, be sure not to fill it too high to avoid overflow, or alternatively, make 10 larger mince pies for a more generous serving.
Step 4: Form the Pie Bases
Pinch off small balls of dough and press each one into the base of the cupcake tin to create a thin base, extending the dough up the sides.
Ensure the base isn’t too thick to allow space for the filling.
Step 5: Add Filling and Topping
Fill each pastry case with a dessert spoon of Christmas fruit mince.
Crumble the remaining dough over the top, ensuring each fruit-filled case is well covered.
The crumb will form a more solid topping once baked.
Step 6: Bake and Serve
Bake the mince pies in the preheated oven for 20-25 minutes or until the tops are golden brown.
The baking time may vary depending on your oven, so keep an eye on the pies.
Once baked, let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For serving, lightly dust the cooled mince pies with icing or caster sugar.
Store any leftovers in an airtight container, where they should remain fresh for at least a week—if they last that long!
